healthy zucchini lasagna

A healthy, low carb zucchini lasagna with layers of cheese, fresh herbs and a  flavorful turkey meat sauce. This easy, no-noodle zucchini lasagna recipe is packed with veggies &amp; protein and isn&#039;t watery like some zucchini recipes. It&#039;s guaranteed to be your new favorite freezer-friendly, lightened up comfort food!

Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce

Nonstick cooking spray

zucchini,

For the sauce:

olive oil

garlic,

yellow onion, diced

green pepper, diced

turkey

tomato sauce

- 14 oz can crushed tomatoes

tomato paste

oregano

basil, finely chopped (about 1/4 cup)

parsley, finely chopped (about 1/4 cup)

red cayenne pepper,

red pepper flakes,

salt

black pepper

For the ricotta cheese mixture:

oz part skim ricotta (or use whole milk)

egg white (or use whole egg)

Parmesan cheese

salt and pepper

mozzarella cheese (or about 1 1/2 cups)

Preheat oven to 375 degrees F. Place sliced zucchini on large baking sheet coated with non stick cooking spray. Sprinkle with salt and roast in the oven for 15-20 minutes to help dry out the zucchini a bit. This is a critical step.

While the zucchini noodles are roasting, you can make the turkey meat sauce. Heat olive oil in a large pot over medium high heat. Add garlic, onions, and peppers and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so that you don't burn it.&nbsp;

Add in ground turkey and cook until no longer pink. Add in tomato sauce, crushed tomatoes, tomato paste, oregano, basil, parsley, and a few dashes of red pepper flakes. Bring to a boil, then reduce heat to low and simmer UNCOVERED 25 to 30 minutes or until sauce REALLY thickens up! (If it needs to be thicker, I suggest adding in another tablespoon or two of tomato paste.) Season with salt and pepper to taste. Remove from heat to cool.

In a medium bowl, combine egg white, ricotta, and Parmesan. Season with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled meat sauce and stir to combine and set aside.

To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9x13 inch baking pan coated with nonstick cooking spray. Place zucchini slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle 1/2 of the mozzarella on.&nbsp;

Repeat layers again starting with the meat sauce, zucchini slices and ricotta mixture and finishing with remaining mozzarella. Cover with foil and bake for 30 min. 

Remove foil and bake for 15 minute longer uncovered. Makes 8 very generous servings. Garnish with fresh basil ribbons or chopped parsley and extra parmesan cheese.

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